The phrase "alcoholic strength" is correct and usable in written English.
It can be used to refer to the concentration of alcohol in a beverage, often expressed as a percentage.
Example: "The wine had an alcoholic strength of 14%, making it quite potent."
Alternatives: "alcohol content" or "alcohol by volume".
For this reason, it is important to study the alcoholic strength in unrecorded alcohols.
They were asked to recall their most recent week of drinking (or if that was untypical or could not be recalled, a recent 'typical week') in terms of the types of drink consumed, volumes consumed (natural volume), alcoholic strength of drinks [percentage of alcohol by volume (ABV%)], brands of drinks (to enable accurate recording of ABV%), purchase price and where purchased.
The densimetric measurement typically has to be preceded by a distillation step (especially for beer, wine and liqueurs), because sugars and other solutes would otherwise lead to false results, as the tables for converting density to alcoholic strength are based on pure water-alcohol mixtures.
Once fermentation has been completed, at a minimum alcohol level of 10% (which is often exceeded), the alcoholic strength of Commandaria may be increased by the addition of pure 95% grape alcohol or a wine distillate of at least 70% alcohol.
(American proof is equal to twice the percentage of volume (i.e. spirits that contain 50% vol are 100 proof) [2].) The major impetus for standardizing the determination of alcoholic strength was to provide a consistent method for the collection of alcohol taxes.
Our initial conclusion is similar to the opinion of Lachenmeier and Rehm [ 9] that the main risk to users is from heavy use combined with the higher alcoholic strength of bai jiu the same risk associated with all types of alcohol beverages.
Limited evidence from pilot studies in Central and Eastern Europe has shown that unrecorded alcohol may contain higher alcoholic strengths than normal recorded alcohol [48, 49], and therefore might pose an elevated risk to public health.
This may be partly due to the higher alcoholic strengths of the samples, and would probably benefit from a special calibration of the sensor in this range.
Figure 1 Extraction recovery of thujone and FC-Index using different alcoholic strengths at different temperatures (camphor exhibited exactly the same behaviour as thujone - data not shown).
To further study the influences of tea preparation, one of the samples was extracted using different alcoholic strengths (0, 25, 60, 75 and 99% vol) at two different temperatures (20°C and 80°C).
Before 1st of January 2014, Dutch adolescents were allowed to buy low-strength alcoholic beverages (with alcohol percentage by volume ≤15%) when they turned 16.
